Author Archives: fjbnyc
Quinoa with Cauliflower and Kale Pesto
This nutrient-packed dish was inspired by the cauliflower that’s started to appear at my local farm stand. Cauliflower is so nutty and becomes so beautifully golden with so little effort. I’m always inclined to make it with pasta or some … Continue reading
Whole Roasted Striped Bass
Whole roasted fish is always a festive and impressive main course. It’s success depends entirely on the freshness of the fish and the hand of the cook, in de-boning and seasoning the finished dish properly. It seems that fish mongers … Continue reading
Rosemary-Orange Glazed Turkey Breast
This is a wonderful main course for dinner, that can also provide you with wonderful leftovers for lunches the following days. As a main course, I serve it with the skin on, dressed with some of the orange glaze. … Continue reading
Frico
This post is the culmination of a long story that spans the course of a week’s meals . . . My meals this past week were all inspired by cheeses leftover from the cheese course of a meal I that … Continue reading
Pasta alla Norma, Italian-Ate Style
This time of year, eggplant is at the front and center of many of my meals. This is my version of a classic pasta dish with fried eggplant, tomato and ricotta salata. The eggplants at my local farm stand today … Continue reading
Fregula with Corn and Morels
The other day, a box of beautiful, fresh morels arrived at my doorstep, sent to me by my friends, Bob and Carolyn, from a wonderful source for wild mushrooms based in Wisconsin (www.morelmasters.com). Morels are a rare treat and are typically associated with … Continue reading
Cucumber Mango Salsa
These days, my kitchen is overflowing with cucumbers from my neighbor Beppi’s garden. I use at least one in every meal, slicing them thin to throw into green salads, or dressing them with oil and vinegar on their own for … Continue reading
Red Cabbage with Pine Nuts and Raisins
Red cabbage lends itself to sweet/sour preparations because of its inherently pungent, mustardy quality. It’s a good side dish to prepare for guests, since it can be cooked, then reheated at the last minute. It can be sauteed to crisp-tenderness … Continue reading
More Pizza Variations
This past weekend, we entertained a group of twenty-somethings for dinner and the suggestion of pizza seemed to meet with everyone’s approval. I looked back on my prior two pizza posts (Mom’s Pizza, and Zucchini and Ricotta Pizza) and decided … Continue reading
Easy Dinner for Eight–Gnocchi al Pesto and Grilled Shrimp
This is a weeknight dinner I made for an impromptu gathering of out-of-town guests. This meal can be pulled together with no advance preparation in as little as an hour-and-a-half. The first course was basic gnocchi al pesto. The gnocchi were … Continue reading
italianatedotcom 